Pork Liver Paté

Course:

Appetizer

Practical information

Prep time

20 min
Cooking

2 h
Ready in

2 h 20

Difficulty
Price

Recipe
Comments (0)

The paté will keep in the refrigerator for about 10 days. I have sliced it and wrapped the slices well and frozen them. Then I just had to take out as many slices as needed for the first - starter course.

Recipe's Ingredients

1 sm white onion
1 sm clove garlic
1 tablespoon flour
1 teaspoon salt
½ teaspoons ground thyme
1 tablespoon finely chopped parsley

2 lrg eggs
900 g pork liver
300 g lean pork
300 g fat salt pork
100 g salt pork

Recipe preparation steps
1

Put the pork liver, lean pork, fat salt pork, onion, and garlic through a food chopper, using the finest blade.
2

Blend in the flour and seasonings and mix well with a wooden spoon.
3

Beat in the eggs one at a time.
4

Line the bottom and the sides of a 9 x 5 x 3" loaf pan with thin slices of salt pork. Fill the pan with the mixture.
5

Cover the top with thin slices of salt pork. Cover the loaf pan with foil and set it in a larger pan containing boiling water.
6

Bake in a preheated moderate oven (350°F) 1 h 45 min to 2 hours.
7

Cool. Unmold and cut the paté into slices for serving.
Ready !